I finally got the Popovers almost perfect, yet decided to mess with them again. What about adding cornmeal, for a crunchier, corny texture, but still keeping the custardy, delicate bread like interior? A popover pan, which has an almost inverted tulip shape and is deeper than a muffin tin, is great, but you CAN use a muffin tin. I found my muffin tin on line at William and Sonoma and have had it for years.
It took several baking runs, just making 2 or 3 popovers at a time. Too little cornmeal, they tasted like regular ones (which is still good). Too much, they were a corn muffin on steroids, not a popover (anyone need a boat anchor?)
I tried them out on my husband. He had his head buried in a 1991 Army Survival Tips that I'd been reading ("you know, most women have "Twilight" on their end table" he said) when the popovers came out of the oven.
Me: "what do you think?"
Husband: (long pause as he finishes it) "Well it IS better than what's in the Army book".
Me (picking up book) ". . . the lizard meat is done when the skin bubbles and cracks."
So ladies, for a man pleasing bread that's better than lizard on a stick, try my Corn Popovers (makes 6 popovers)
1 and 1/4 cup milk plus two Tablespoons, at room temperature
4 eggs at room temperature
1 tsp wild honey
3/4 cup fresh flour (fresh makes a huge difference, if you haven't baked in 8 months, get some new flour for this recipe)
1/2 cup cornmeal
1/2 tsp. salt
3 Tablespoons butter (3 Tablespoons)
Preheat oven to 450 and place un-greased popover pan inside.
Mix flour, cornmeal and salt in a medium bowl.
Whisk milk egg and honey in small bowl.
Nuke butter until it's melted.
Whisk liquid into flour, JUST until combined (there will be lumps).
Oven should be about preheated now, remove pan, pour in butter into the popover tins and swirl around. Spray top of tin and RIM with non stock spray and immediately pour batter equally into the three tins.
Bake at 450 for 15 minutes. WITHOUT OPENING OVEN
Lower Heat to 350 and bake for 20 minutes more.
Eat immediately! (like that's a problem). It's good with scrambled eggs and ham, as well as lentil and bean soups and stews for our "meat free days".